Farmer’s Manual (English/Hindi) on Hygienic Preventive Measures
VªkmV EkNyh ikyu
D;k djsa] D;k u djsa
d`”kd ekxZnf’kZdk
1- mlh eNyh ;k v.Ms dk Ø; djuk pkfg, ftldk LokLF; Lrj] LokLF; dsUnzksa
}kjk izekf.kr gks]
2- ,d jslos esa eNfy;ksa dh mfpr la[;k gksuh pkfg,A eNfy;ksa ds mRiknu ds
fy, ikuh esa mudk laxzg.k 4 ls 5 fdyksxzke izfr oxZ ehVj dh nj ls
fd;k tkrk gSA 5 yhVj@izfrfeuV@izfr oxZehVj ikuh dk cgko@ek=k mi;qDr
ekuh tkrh gSA VªkmV eRL; ikyu dsUnzksa ij tgka [kkus ds fy, mRiknu
fd;k tkrk gS ogka laxzg.k {kerk esa Qsjcny laHko gS]
3- mi;qDr Hkkstu eNfy;ksa ds vPNs LokLF; o mi;qDr vkfFkZd ykHk ds fy,
vko’;d gS]
4- jslos esa fu;fer :Ik ls lQkbZ gksuh vkSj midj.k Hkh laØe.k jfgr gksus
pkfg,A izR;sd jslos ds fy, vyx&vyx midj.kksa dk bLrseky djuk
pkfg,]
5- eNyh ikyu ds fy, ikuh dk L=ksr gj rjg ds laØe.k ls jfgr gksuk
pkfg, ¼tSls ey&ew= ;k nwljs jslos dk ikuh½]
6- eNfy;ksa ls vuko’;d NsM NkM ugha djuh pkfg,A eNfy;ksa dk LFkkukUrj.k
o eNfy;ksa dh NaVkbZ ;Fkk laHko lko/kkuh ls rFkk ikuh esa gh djuh
pkfg,]
7- eNfy;ksa dk fu;fer :Ik ls LokLF; ijh{k.k gksuk pkfg,]
8- vko’;drk iMus ij gh ijthoh uk’kd rFkk muds lqj{kkRed rjhdksa dk
iz;ksx djuk pkfg,]
9- chekj eNfy;ksa dk mfpr bykt gksuk pkfg,]
10- iqu% jslos dks eNfy;ksa dh ubZ Qly ds fy, iz;ksx djus ls iwoZ iwjh
rjg ls [kkyh vkSj laØe.k jfgr dj ysuk pkfg,A
mlh eNyh ;k v.Ms dk Ø; djuk pkfg, ftldk LokLF; Lrj] LokLF; dsUnzksa
}kjk izekf.kr gks A csps tkus okys vFkok ifjogu fd;s tkus okys v.Mksa dk
LokLF; izek.k Ik= lkFk gksuk pkfg, rkfd muds mRiknu L=ksr rFkk ‘kkotudksa ds
LokLF; ij Hkh fu;qDr LokLF; fo’ks”kK }kjk utj j[kh tk ldsA v.Mksa dks lsus
ls igys ;k mUgsa nwljs dsUnzksa esa NksVh eNfy;ksa dh voLFkk esa ys ykus ls igys
laØe.k jfgr dj ysuk pkfg,A
v.Mk@ eNyh vaxqfydkvksa ds Ø; djus okys dks ;g lqfuf’pr dj ysuk pkfg,
fd v.Ms@eNfy;ka iwjh rjg ls laØe.k jfgr gSA gSpjh esa ‘kkotud eNfy;ksa dks
ys tkuk ;k laxzg.k djuk fu”ks/k gSA ‘kkotud Hkys gh ck/; :Ik ls LoLF;
fn[kkbZ nsrs gksa fQj Hkh muesa oSDVsfj;k ;k ok;jl tSls jksx Qsykus okys jksxk.kw gks
ldrs gSA tks ‘kkotud v.Mk nsus ls iwoZ ej tkrs gSa mudk xgu ijh{k.k
vko’;d gSA jksxh ‘kkotud eNfy;ksa dsk iztuu esa iz;ksx ugha djuk pkfg,A
oSdVsfj;k ls gksus okyh xqnsZ dh chekjh rFkk vXuk’; lMu tSlh chekfj;kWa ,d
eNyh ls nwljh eNyh esa gh ugha Qsyrh gS vfirq ‘kkotud eNfy;ksa ls v.Mksa esa
Hkh lh/ks pyh tkrh gSaA eNfy;ksa esa chekfj;ksa dk irk yxkus ds fy, ejh gqbZ
eNfy;ksa dk thfor dh rqyuk es ijh{k.k vf/kd mi;ksxh jgrk gSA
eNyh v.Mksa dk folØe.k%&
folØedksa tSls vkbMksQksj ;|fi okg; :Ik ls vka[k okys fu”ksfpr v.Mksa dks jksxk.kw eqDr dj ysrs
gSa ijarq dqN oSDVsfj;k tks ‘kkotudksa ls lh/ks v.Mksa esa pys tkrs gSa] tSls fd jkuhoSDVhfj;e rFkk
ok;jl] tSls fd vxuk’; lMu ok;jl vkfn fQj Hkh v.Mksa esa thfor jg ldrs gSA
folØe.k iz;ksx ds fy, vuqdwy ifjfLFkfr;ka%&
vkbZMksQksjt tSls folØedksa ds iz;ksx ds fy, ikuh dh ih,p 6 ls 8 ds chp gksuh
pkfg,A 6 ls de ih ,p ij ikuh vka[k okys fu”ksfpr v.Mksa ds fy, tgjhyk tks tkrk gS
rFkk 8 ;k vf/kd ih ,p ij laØed izHkkoghu gksus yx tkrs gSaA vr% ikuh dh ih,p ij
fu;a=.k j[kuk vko’;d gSA de ih,p gksus ij ikuh esa 100 feyhxzke@yhVj nj ls ehBk
lksMk feyknsuk mi;ksxh jgrk gSA v.Mksa dk folØe.k iwoZ o ckn esa mUgsa LoPN ty ls
/kksuk rFkk vk;ksMhu dks lksfM;e Fkk;kslYQsV ls fu”d`; dj nsuk pkfg,A vkbZMksQksj /kksy
cukus esa iz;qDr gksus okyk ikuh LoPN gksuk pkfg,A 100 feyhxzke @ yhVj dh l/kurk ds
folØed esa v.Mksa dks de ls de 10 feuV rd j[kuk pkfg, rFkk ?kksy dks dsoy ,d
ckj gh iz;ksx djuk pkfg,A lkyeu ¼VªkmV½ iztkfr ds v.Mksa dks fu’spu ds rRdky ckn
folØe.k ds fy, folØe.k dh l/kurk 50 feyhxkze @ izfr yhVj rFkk folØe.k le;
de ls de 30 feuV gksuk pkfg,A vU; eNyh iztkfr ds v.Mksa ds folØe.k ds fy,
vkbZMksQksj dh l/kurk o le; dh tkap dh tkuh vko’;d gSA ftu v.Mksa dk ifjogu
fd;k x;k gks mudh iSafdax dks ;k rks folØe.k ;k mls u”V dj nsuk pkfg,A
folØed iz;ksx ls iwoZ dqN lko/kkfu;ka vko’;d gSa D;ksafd cktkj esa feyus okys
dqN folØedksa esa ‘kks/kd rRoksa ¼fMVjtSaVl½ dh feykoV gksus ds dkj.k os tgjhys
izHkko nsrs gSa vr% iz;ksx esa iwoZ budh tkap dh tkuh vko’;d gSA
vk;ksMhu ds iz;ksx ls fofHkUu eNyh iztkfr;ksa dk folØe.k laHko gS ijarq
vf/kdrj bldk iz;ksx lkyeu eNyh ij gh fd;k tkrk gSA
folØe.k dh l{kerk%&
‘kkotud eNfy;ksa ls lh/ks v.Mksa dk
laØe.k djus okys laØked jksx tSls vXuk’; lMu
jsuhoSD Vhfj;ksfll rFkk fgesVksiokbZfVd uSZØksfll vknh dh jksdFkke vk;ksMhu iz;ksx ls laHko ugha gSA
jksxksa ls jksdFkke ds fy, eNyh VSad@ jslost dh fu;fer lkQ lQkbZ rFkk mudk
folØe.k djuk pkfg,A fofHkUu eNyh oxksaZ ds fy, vyx vyx midj.kksa dk
iz;ksx djuk pkfg,A
midj.k%&
eNyh chekjh ds Qsyus dh n`f”V ls izR;sd VSad@jslost ds fy, vyx tky o cz’k dk
iz;skx djus ij mls vyx bdkbZ cuk nsrk gSA ;fn laHko gks rks vyx vyx jslost ds
fy, vyx vyx jaxksa ds tky o cz’kksa dk iz;ksx djuk pkfg,A
eNyh ikyu dh leLr xfrfof/k;ksa tSls vkgkj] eNyh ;k v.Mk ifjogu vkfn
esa iz;ksx gksus okys gj midj.k dks jksxk.kwuk’kd izfØ;k ls xqtkjuk vko’;d gSA
;fn fofHkUu bdkbZ;ksa ds fy, vyx&2 midj.k laHko u gks rks ,d bdkbZ dk
midj.k nwljh bdkbZ esa iz;ksx ls iwoZ mldk 10 feuV rd folØe.k vko’;d
gSA
e`r vFkok chekj eNyh%&
rkykc@ jslost ds /kjkry ij iMh e`r eNfy;ksa esa oSDVsfj;k ok;jl rFkk vU; ijthoh @ lw{e tho
gksrs gSa vr% mls ftruk ‘kh/kz gks lds ckgj fudky nsuk pkfg,A bl dk;Z esa rRijrk ls eNyh
chekjh Qsyus dk Hk; ugha jgrk gSA gj 24 /k.Vs esa ;g izfØ;k de ls de ,d ckj vo’;
nksbjkbZ tkuh pkfg, rFkk ejh gqbZ eNfy;ksa dk rstkc vFkok pwus ls mipkj mijkar mUgSa xgjs x<s esa
nck nsuk pkfg,A mipkfjr ejh eNyh @ vFkok mlds ?kksy dh ih,p 4 ls vf/kd ugha gksuh pkfg,A
,slh eNfy;ksa ftuds xyQMs chekjh ls {kfrxzLr gksa vFkok ftuesa ijthoh gksa
muesa laØe.k jksx Qsyus dh vk’kadk jgrh gS rFkk os jksx Hk.Mkj o chekfj;ksa
dsthok.kw iks”k.k dk dke djrh gSA ,slh eNfy;ksa dks le; jgrs u”V djuk gh
mi;ksxh ekuk x;k gSA
eNyh vkgkj%&
eNyh vkgkj dk Hk.Mkj.k vU; midj.kksa ls vyx djuk pkfg, rFkk mldh pwgksa o if{k;ksa
ls lqj{kk O;oLFkk Hkh vko’;d gSA QkeZ ds fy, ckgj ls rFkk QkeZ ds Hkhrj vkgkj
ifjgou chekjh Qsyus dk dk;Z dj ldrk gSA vr% bl dk;Z dks dMh o fu;fer fnup;kZ
ds v/khu fd;k tkuk pkfg,A vaxqfydk vkgkj ;a=ksa dh jkstkuk lQkbZ] rFkk iqjkus vkgkj ds
va’kksa dks u”V djuk vko’;d gSAvkgkj ;fn mi;qDr rkieku ij u cuk;k tk, ;k mldk
fuekZ.k mijkar laØe.k gks tk,a rks og Lo;a gh jksxk.kw Qsykus dk L=ksr cuk tkrk gSA
lqfuf’pr djsa fd QkeZ esa vkus okyk ikuh gj izdkj ds iznw”k.k ls eqDr gSA fofHkUu lw{e
thoksa dh ty esa thfor jgus dh ;|fi {kerk fHkUu fHkUu gS fQj Hkh ikuh dks laØe.k dk
lnSo eq[; L=ksar dh ekuk tkuk pkfg,A ty L=ksr taxyh eNyh ls lqjf{kr djuk
vko’;d gSA ty L=ksr dk eRL; vk[ksV ds ,sls midj.kksa ] tks vU; tyksa esa iz;ksx gq,
gksa ds :Ik esa iz;ksx e`r eNyh dk vk[ksV ds le; eNyh vkd”kZ.k ds fy, iz;ksx rFkk
fdLrh;ksa dk ,d >hy @ tyk’; ls nwljs esa LFkkukUrj.k ij chekjh Qsyus dk Hk; jgrk
gSA ikuh L=ksr ij eNyh vFkok ijkoSaxuh fdj.kksa ds iz;ksx ls chekjh dks Qsyus ls jksdk
tk ldrk gSA diMs /kksus ds fy, ty L=ksar dk iz;ksx] dk;Z’kkykvksa] /kjksa vFkok [ksrksa ds
chp ls cgus okys ty ftuesa jklk;uksa dk iz;ksx fd;k gks] ds dkj.k ikuh dh xq.koRrk
de gks tkrh gSA ,Y;wfefu;e rFkk yksgs dh vR;kf/kd ek=k] vefy;k ikuh rFkk vkDlhtu
o rkieku esa ;dk;d Qsjcny ls eNyh dh chekjh jks/kd {kerk esa deh vk tkrh gSA
QkeZ ij u;k Ik’kq/ku ykus ls iwoZ igys ds le; ds Ik’kq/ku dk foØ; vFkok
ogka ls ifjogu vko’;d gSA blls ,d o”kZ ds eNyh laØe.k dks vxys o”kZ esa
izHkko Mkyus ls jksdk tk ldrk gSA [kkyh rkykcksa dh lQkbZ] dhVk.kwuk’kd u,
Ik’kq/ku dks ykus ls iwoZ djuk vko’;d gSA QkeZ ds fofHkUu d{kksa dh fnup;kZ
vyx vyx j[kus ls chekjh dks QSsyus ls jksdk tk ldrk gSA de ?kkrd chekjh
gksus ij dbZ d{kksa ds eRL; /ku dks chekjh ls cpk;k tk ldrk gSA
vuko';d NsMNkM%&
eNyh dks ckj ckj NsMus ls mls gkfu igqap ldrh gSA l?ku eRL; ikyu esa
viz;ZkIr vkgkj nsus ij blds xEHkhj ifj.kke gks ldrs gSaA ;fn laHko gks rks
eNyh ,d LFkku ls nwljs LFkku ij ty esa gh iEi ds ek/;e ls LFkkukUrfjr
dh tk,A
jksxksa dk Qsyuk%&
pwgksa rFkk if{k;ksa tSls ‘kjkjrh tho] lw{e thfo;ksa dks Qsykus esa dkQh Hkwfedk
fuHkkrs gSaA Ik{kh vka[k rFkk isV ds fofHkUu ijftfo;ksa dks gh ugha ikys j[krs ijarq
eNyh ds fy, gkfudkjd lw{e tho Hkh buesa dkQh le; rd thfor jg ldrs
gSaA QkeZ ij vkus okys vkxarqd Hkh lw{e thoksa dks ,d LFkku ls nwljs LFkku esa
ifjogu dh Hkwfedk fuHkkrs gSaA taxyh eNyh ij dk;Z djus vFkok vU; QkeksaZ
ij Hkze.k mijkar leLr midj.kksa dk jksxk.kwuk’ku] diMkas dk cnyko rFkk gkFkksa
dks /kksuk vko’;d gSA QkeZ izca/kd dk ;g nkf;Ro gS fd og vkxarqdksa dks
leLr lQkbZ fu;ekoyh ls ifjfpr djok,aA blds fy, mls vkxarqdksa dh iwoZr
lwpuk vko’;d gSA QkeZ ij vkxarqdksa dk Hkze.k de ls de rFkk gSpjh esa
blls ijgst gh mi;ksxh gSA QkeZ ds eq[; izos’k }kj ij lQkbZ fu;ekoyh dk
fyf[kr mYys[k fd;k tkuk pkfg,A
VªkmV vkgkj rFkk mls f[kykuk%&
VªkmV ekal Hk{kh eNyh gS rFkk ftank thfor thoksa dks idMus rFkk mUgsa [kkus ij
fuHkZj jgrh gSA budh ikpu iz.kkyh tSfod izksVhu dks gh ipkus esa l{ke gS rFkkk
ouLifrd mRiknksa dks ipkus esa bldh {kerk yxHkx ux.; gSA jsuoks VªkmV ds
mRiknu ds fy, iz;ksx fd;k tkus okyk vkgkj fofHkUu iz;ksxksa ds mijkar izkIr
ifj.kkeksa ij fuHkZj gSA bl ij oSKkfud vuqla/kku eq[;r% la;qDr jkT; vesfjdk
esa gh gqvk gSA
vk/kkjHkwr vkgkj%&
¼d½ izksVhu%&
(Protein)
iz;ksfxd n`f”V ls jsuoks VªkmV ds fy, oks gh vkgkj mi;qDr ekuk x;k gS ftlesa tarq izksVhu
;k tSfod izksV hu lokZf/kd gksA U;wu Lrj ds vkgj esa 28 ls 35 izfr’kr rFkk mPp
xq.koRrk ds vkgkj esa 45 ls 50 izfr’kr tSfod izksV hu gksrh gSA vkgkj dh dqN izksV hu
ouLifrd izksV hu dks feykdj fu/kkZfjr dh tkrh gSA ;|fi mls eNyh de gh ek=k esa
iz;ksx dj ikrh gS vkSj ;fn vf/kd ek=k esa f[kyk;k tk, rks og vfgrdkjh gksrh gSA fuEu
rkfydk }kjk lkyeu ¼VªkmV½ eNyh ds fy, vko’;d vehbuks ,flM dh ek=k dks n’kkZ;k
x;k gSA
,feuks ,flM
vkgkj esa izfr’kr ,feuks ,flM
vkgkj esa izfr’kr
vkjthfuu
2-5
fFkz;ksfuu
0-8
fglfVfMu
0-7
oSfyu
1-5
ykbZflu
2-1
yqbZflu
1-0
eSFk;ksfuu
0-5
vkbZlksyqbZflu
1-5
fllfVu
1-0
fVªiVksQSu
0-2
eRL; vkgkj dk eq[; /kVd lw[kh tSfod izksVhu gSA og gh vkgkj vPNk ekuk
tkrk gS ftlesa vPNh xq.koRrk dh tSfod izksVhu fo|eku gksA tSfod izksVhu dk
eq[; L=ksr eNyh gh gSA bl dk;Z ds fy, lQsn eNyh dks gok jfgr e’khuksa
esa lq[kk dj ihlk tkrk gSA de xq.koRrk okys eNyh vkgkj] ftls fuEu Lrj ds
eNyh oxZ ls izkIr fd;k tkrk gS] mls QkeZ ij vf/kd le; rd f[kykrs jgus
ls eNfy;ksa esa dbZ rjg dh iks”k.k dfe;ka rFkk vUr esa mudh e`R;q Hkh gks
ldrh gSA
¼[k½ dkoksZgkbZMªsV%&
(Carbohydrates)
VªkmV eNyh xqywdkst o bySDVªkst vkfn ikpd dkoksZgkbZMªsVl dks dqN gh ek=k esa
iz;ksx dj ldrh gSA vr% nSfud vkgkj esa budh ek=k 4 ls 5 xzke izfr fdyks
eNyh Hkkj j[kh tkuh pkfg,A ;fn yEcs le; rd vf/kd ek=k esa dkoksZgkbZMªsVl
f[kyk, tkrs gSa rks mlls Hkkjh {kfr gks ldrh gSA bl rjg ls e`r eNfy;ksa ds
Qwys gq, ‘kjhj rFkk lkekU; vkdkj ls cMs rFkk Hkwjs jax ds ;d`r gksrs gSa tks fd
xykbZdkstu ds vR;kf/kd Hk.Mkj.k ls gksrs gSA
¼x½ olk%&
(Fat)
de ek=k esa ikpd clk VªkmV vkgkj ds fy, vko’;d gSA clk dh ikpdrk
mlds de nzO;kad ij fuHkZj djrh gSA D;ksafd vek’; esa blds iz;ksx ds fy,
bldk nzO; ds :Ik esa gksuk vko’;d gSA vko’;d clk veyksa esa fyuksfyd]
fyuksySfud vey tks fd mPp Js.kh ds vulspwjsfVM clk vey gS] vkrs gSA
iz;ksfxd vkgkj esa 5 ls 8 izfr’kr clk gksrh gS ijarq okf.kT; vkgkjksa esa bldh
ek=k 15 ls 24 izfr’kr Hkh gksrh gSA clk dh vkgkj esa vR;kf/kd ek=k ls
;d`r rFkk xqnksaZ dh fofHkUu chekfj;kWa gksrh gSa ijarq budh ek=k de gksus ij
eNyh dh c<ks=h rFkk vkgkj ifjorZu nj ij dqizHkko iMrk gSA ;d`r clk ds
Hk.Mkj.k ds dkj.k Qwy tkrk gS rFkk xyQMksa o vka[kksa dh dk;Ziz.kkyh Hkh izHkkfor
gksrh gSA
[kfut inkFkZ%&
(Minerals)
mPp iztkfr ds izkf.k;ksa dh Hkkafr eNyh dks Hkh [kfut inkFkksaZ dh Hkkstu esa vko’;drk
gksrh gSA ;|fi budh ek=k dk Li”V mYys[k ugha gqvk gS ijarq fQj Hkh ;g ekuk tkrk gS
fd blesa ls dqN dh deh eNyh }kjk lh/ks ikuh ls iwjh dj yh tkrh gSA
¼M½ foVkfeu%&
(Vitamins)
;wjksi rFkk la;qDr jkT; vesfjdk esa gq, vuqla/kkuksa ds vk/kkj ij eNyh ds fy,
vko’;d izfr fdyksxzke Hkkj ds vk/kkj ij nSfud foVkfeu vko’;drk fuEu
rkfydk esa n’kkZbZ xbZ gS%&
foVkfeu
Ekk=k ¼fe0xzke½
foVkfeu
Ekk=k ¼fe0xzke½
FkkbZfeu
0-150
‘kbZcksQySfou
0-5
fijhMksfDlu
0-25
Ck;ksfVu
0-04
fudksfVfud ,flM 4&7-0
iSuVksFkSfud ,flM 1]0&2-0
QkWfyd ,flM
0-1 & 0-15
buksflVky
lkbZuksdksCkykfeu
0-0002&0-
18&20
0003
VªkmV eNyh dks yxHkx 500 feyhxzke nSfud nj ls fcVkfeu lh dh vko’;drk
gksrh gSA blds vfrfjDr mUgsa foVkfeu A ¼800&10]000 i.u.½] foVkfeu D
¼1000 i.u. ½] E ¼125 i.u.½] rFkk fofVkfeu K ¼15&20 fe0xzke dh Hkh
vko’;drk gksrh gSA
vkgkj dk le; %
(Time of Feeding)
jsuoks VªkmV dks le; le; ij de vkgkj f[kyk;k tkuk fgrdkjh ekuk x;k gS A blds
fy, Lopfyr vkgkj f[kykus okys ;a=ksa] ftuesa vkgkj le; rFkk mldh ek=k dk fu/kkZj.k
laHko gks] dk iz;ksx fd;k tkrk gSA ;fn vkgkj gkFk ls f[kyk;k tkuk gks rks eNyh
vaxqfydkvksa dks vkjafHkd nks ekl rd fnu esa de ls de 6 ckj ,d fuf’pr vof/k
mijkar vkgkj nsuk pkfg,A cMh eNfy;ksa dsk fnu esa 2 ;k 3 ckj Hkh vkgkj f[kyk;k tk
ldrk gSA
jsuoks VªkmV ds ekal dk jax %
(Flesh colour of rainbow trout)
dkQh yEcs le; ls ;g fofnr gS fd jsuoks VªkmV eNyh dk ekal dk yky jax clk /kqfyr
dSjksfVu uked vO;o ds dkj.k gksrk gSA eNyh bl vO;o dks vU; thoksa] ftzUgsa vkgkj esa
‘kkfey fd;k gksrk gS] ls izkIr djrh gSA eNyh ds ekal ds jax dks yfyek;qDr cuk;k tk
ldrk gS] ;fn foØ; ls iwoZ bls de ls de ,d ekl rd >haxk bR;kfn vkgkj esa fn;s
tk,aA rktk >haxk D;ksafd vf/kd dherh gksrk gS vr% bls eNyh vkgkj esa rHkh lfEefyr
fd;k tkrk gS tc eNyh dk vPNk foØ; ewY; izkIr gksus dh vis{kk gks ;k vkgkj de
ewY; ij miyC/k gks ldsA
d`fre vkgkj ?kVd%&
(Synthetic additives)
Ik’kqvksa rFkk eqxhZ;ksa ls izkIr gksus okys vkgkj mRiknksa dks jax nsus dh n`f”V ls
muds vkgkj esa dSjVhuokbZM uked vO;o feyk, tkrs gSA lkyeu eNyh ds
fo|eku izkd`frd dSfjVhuokbZM tSuFkhu ds uke ls tkuk tkrk gSA blh rjg ds
,d vU; vO;o dSUFkktSUFkhu dk mRiknu Hkh fd;k tk jgk gS rFkk ;g cktkj esa
miyC/k Hkh gS rFkk bls vkgkj dks jax nsus ds fy, ;wjksi o vesfjdk esa ekU;rk
izkIr gSA jsuoks VªkmV ds dSUFkktSUFkhu 190 feyhxzke izfrfdyks dh nj ls 10
lIrkg rd f[kykus ij mlds ekal dks yky jax dk cuk nsrk gSA fodYi ds :Ik
esa ,LVktSUFkhu uke dSjksVhuokbZZM Hkh miyC/k gSA
dqiks”k.k%
(Dietary deficiencies)
jsuoks VªkmV ds dqiks”k.k dk eq[; dkjd vkgkj esa de tSo izksVhu izfr’krrk dk
gksuk gksrk gS A blds vfrfjDr lw[ks vFkok xhys vkgkj esa foVkfeu ch&1 dh
deh Hkh dkQh {kfr dk dkj.k cu tkrh gSA
y{k.k
(Symptoms)
jsuoks VªkmV ds vkgkj esa foVkfeuksa dh dfe;ksa ls gksus okys y{k.k fuEufyf[kr
gSa%&
foVkfeu ch&1%
Hkw[k u yxuk] vlarqyu] e` R;q ls igys ,saBuA
foVkfeu ch&2 %
Hkw[k u yxuk] ;k va/ksjs esa jguk] xgjkbZ esa rSjuk] vU/kkiu] vka[k esa lQsn ;k
yky /kCcsA
foVkfeu ch&6%
Hkw[k u yxuk] vR;kf/kd mRrstuk ] tksj tksj ls vkSj tYnh tYnh lkal ysuk] xyQMksa ds ckgjh
[kksy dk LiUnu] nzO; ‘kjhj dh [kkyh txgksa ij bdVBk gks tkuk] eNfy;ksa esa [kwu dh deh gks
tkuk rFkk ‘kjhj dk xgjk jax gks tkukA
fudksfVfud ,flM%&
Hkw[k u yxuk] ekalisf’k;ksa dk {k; vkSj >Vds ls rSjukA nzO; inkFkZ isV vkSj
vkarksa esa Hkj tkukA
ck;ksfVu%&
Hkw[k u yxuk] ekal isf’k;ksa esa ,asBu] peMh dk jax xgjk gksuk] vkarksa esa ?kko
gksukA
ISkuVksfFkfud ,flM%& ¼ch&12½
Hkw[k u yxuk] eNyh ns[kus ls gh vLoLFk yxrh gS] xyQMksa ds rarqvksa dk tqM
tkuk ‘ys”ek ls <d tkuk] ‘kjhj ij ?kko gks tkuk vkfnA
Qkfyd ,flM%&
/khek fodkl] [kwu dh deh] xgjk jax] i{k eq[;r% iwWaN ds Ik{k dk >MukA
buksflVky%&
fodkl de gks tkrk gSA isV Qwy tkrk gSA
dkfyu%&
de@/khek fodkl] ;d`r clk u”V gks tkuk] xqnsZ rFkk vkarksa ls [kwu cgukA
foVkfeu E %&
de rFkk vlarqfyr fodkl] peMh dk jax xgjk gks tkrk gSA
VªkmV lalk/ku%&
(Trout Processing)
VªkmV ds foØ; dks izksRlkgu ds fy, dkQh dqN fd;k tk ldrk gSA bls isV
lkQ dj bldk vHkh’khru ;k xeZ /kaq,s@ B.Ms /kqa,s esa ifjj{k.k dj fMCck can
fd;k tkrk gSA ekal dks jksVh dk vkdkj fn;k tkrk gS ;k mls ifjj{k.k ?kksy esa
ifjj{k.k dj Mqcks;k tk ldrk gSA VªkmV dks esjhusM dj VqdMksa esa dkVdj mUgsa
gSfjx dh rjg fMCck can fd;k tk ldrk gSSA VªkmV ds v.Mksa dks uedhu /kksy esa
ifjj{k.k dj mUgSa jSM dsfo;j (Red Caviar) ds uke ls cspk tkrk gSA
ns[kHkky%&
,d vuqHkoghu deZpkjh }kjk dh tkus okyh lkekU; Hkwy ;g gS fd eNfy;ksa dks
foØ; ds fy, idMrs le; mUgsa cgqr gkfu igWwpkbZ tkrh gSA ,d lkFk vf/kd
eNfy;ka bdVBs fudkyus ij muds ‘kYd fxj tkrs gSa rFkk ‘kjhj ij txg txg
[kjkspsa vk tkrh gSa ftlls mudh ‘kdykslwjr gh [kjkc gks tkrh gSA ,slh eNfy;ka
tYnh [kjkc gks tkrh gSa A e`r eNfy;ksa ds jslost ls ifjogu esa Hkh lko/kkuh
vko’;d gSA ;fn mUgsa ,d <sj ds :Ik esa xeZ ekSle esa j[kk tk, rks FkksMh nsj
ckn gh uhps dh eNyh [kjkc gks tk,xhA vr% bUgsa mFkys fMCcksa esa oQZ ds lkFk
can djuk pkfg,A yEcs ifjogu ds fy, thfor eNyh dks gh vkDlhtu ;qDr
ikuh esa ys tkuk pkfg,A
lagkj%&
(Slaughter)
QkeZ dh ftruh Hkh eNyh dk foØ; ds fy, lagkj djuk gks mls foØ; ls
iwoZ dkQh le; rd vkgkj jfgr j[kk tkrk gS rkfd mldk isV [kkyh gks
tk,A eNyh dks idM dj mls ne ?kqV dj ej nsus ds fy, NksMus ds LFkku
ij ;Fkk’kh/kz ekj nsuk pkfg,A ,slk u djus ij mlds ‘kjhj esa lapkfjr gksus
okyk ySfDVd ,sflM mls tYnh [kjkc djus esa lgk;d gks tkrk gS A lcls
vPNk vkSj vPNs ifj.kke okyk ,d rjhdk eNfy;ksa dks ty esa
dkoZuMkbZvkDlkbZM xSl feykdj ekjk tkuk gSA VªkmV dks jslost esa ,d txg
bdVBk djds] ,d IykfLVd dh ‘khV ls ?ksjko dj bdVBk fd;k tkrk gSA ikuh
ds ogko dks de dj rkykc es ikuh esa xgjkbZ Hkh de dh tkrh gSA
fctyh ds iz;ksx ls Hkh eNfy;ksa dks ekjk tk ldrk gSA mUgsa NksVs VSad esa Mkydj
ikuh esa bySDVªksM j[kdj 600 v dh fctyh nsdj ekjk tk ldrk gSA eNfy;ksa
dks mPp /kkjk izokg ls rRdky ekjuk vko’;d gS vU;Fkk ekalisf’k;ksa esa ladqpu]
VSVul] jDr /kefu;ksa ls L=ko rFkk dkys /kCcs iM tkus ls eNfy;kW [kjkc gks
tkrh gSA
eNfy;ksa dks fMCck cUn djuk%&
eNfy;ksa dks fMCCkksa esa Hkjdj oQZ ds VqdMksa ls <d nsuk pkfg,A eRL; dsUnz tgka
ls rkth eNfy;ksa dks cktkj Hkstk tkrk gS ogka oQZ cukus dh e’khu gksuh
pkfg,A NksVh e’khus eagxh Hkh ugha gksrh vkSj mUgsa pykuk Hkh vklku gksrk gSA
eNyh dks vPNh voLFkk esa oQZ ds /khjs /khjs fi/kyus dh otg ls j[kk tk ldrk
gSA eNfy;ksa dks j[kus ds fy, iz;ksx gksus okys ydMh ;k IykfLVd ds fMCcksa esa
uhps Nsn gksuk pkfg, rkfd oQZ fi/ky dj cg ldsA cMh eNfy;ksa dks can djrs
le; muds isV okyh lrg oQZ dh vFkkZr uhps dh rjQ gksuh pkfg,A
fo’ks”k /;kukFkZ%&
vR;kf/kd la[;k esa laxzg.k ijthoh laØe.k ;k vkgkj izfØ;k esa vlarqyu ds
dkj.k detksj eNfy;ksa esa laØe.k dk [krjk vf/kd gksrk gS] rFkk bu ij
lkekU; chekfj;ksa dk izHkko Hkh vf/kd gksrk gSA ikuh dh jklk;fud lajpuk]
ih,p] rkieku rFkk vkDlhtu Lrj vuqdwy gksus ij eNfy;ksa esa chekfj;ksa ds
izfr izfrjks/kd {kerk c< tkrh gSA fuEu Lrjh; vkgkj ;k f[kykus dh fof/k ls
eNfy;ka vkØed gks tkrh gS rFkk vkgkj Hkh dkQh ek=k esa O;FkZ tkrk gSA
vkDlhtu%&
ikuh esa /kqyu’khy vkDlhtu 70&100 izfr’kr rd gksuh pkfg,A FkksMs le; ds
fy, 60 izfr’kr lar`fIr Lrj Hkh lkekU; gS ijarq 6 feyh xzke@ izfr yhVj ikuh
esa vkDlhtu ds Lrj dks de ls de ekuk tkrk gSA
veksfu;k%&
¼vk.kqfod vkos’k jfgr½
veksfu;k dk mPpre Lrj 0-02 fefyxzke@yhVj gSA e`nq ikuh ftldk pH 6-5
gks esa 0-03feyhxzke@yhVj 20c rkieku ij veksfu;k ukbZVªkstu eNyh {kqnzehu
ds fy, fo”kkDr gksrh gSA ;g vf/kd rkieku rFkk de pH ij de fo”kkDr gksrh
gSA 0-01 feyhxzke@yhVj ij eNfy;ksa dk de fodkl gksrk gS vkSj muesa
chekfj;ksa ds izfr izfrjks/k Hkh de gks tkrk gSA
dkcZu MkbZvkDlkbZM Co2
dkcZu MkbZvkDlkbZM dk Lrj pH, vkDlhtu rFkk dSfY’;e ¼Ca½ }kjk izHkkfor gksrk
gS vf/kdre Lrj 20 feyhxzke@yhVj gksuk pkfg,A
pH %
ikuh esa ih,p dk Lrj mlesa fo|eku tSfod vo’ks”kksa] ,Y;wfefu;e] dkcZu
MkbZvkDlkbZM] dSfY’;e vkfn inkFkksaZ ij fuHkZj djrk gSA ;g mfpr pH Lrj cukus
esa dfBukbZ mRiUu djrs gSA pH ftruk gks lds mruk fLFkj jguk pkfg, D;ksafd
blesa vf/kd mrkj&p<ko ikuh dh xq.krk dks izHkkfor dj fo’ks”kr% xyQMksa dks
uqdlku igWqpk ldrk gS] pH 6 ls 8-5 ds chp esa gksuk pkfg,A
rkieku%
eNyh dh ‘kq: dh voLFkkvksa dks fofØfr ls cpkus ds fy, 80 lSfYl;l ls de
& rkieku ij j[kuk pkfg,A
ikuh dk cgko%
ikuh ds cgko bruk gksuk pkfg, fd og Lo;a VSd @ jslost dh lQkbZ dj ldsA
,d fu;e vuqlkj 2 x eNyh dh yEckbZ @lSdsaM@ dh nj ls ikuh dh ek=k
iz;kZIr ekuh xbZ gSA NksVs VªQ tgka ;g lqfo/kk u gks mUgsa fu;fer :Ik ls lkQ
djuk pkfg, rkfd vuokafNr inkFkZ mudh nhokjksa ls fpids u jg ldsaA
/kuRo%
rkts ikuh ds eRL; dsUnzksa esa eNfy;ksa dk /kuRp 55 fdyksxzke @izfr ?kuehVj
rd lhfer gksuk pkfg,A
vPNs ifj.kkeksa ds fy, fuekZ.k uqL[ks ¼dsoy cMh lspu LFkfy;ksa o QkeksaZ ds
fy,½
lQkbZ ds fy, QkeZ fuekZ.k ds vkjfEHkd le; esa gh rduhdh gy fudkyuk
vko’;d gSA v.Mk lspu LFky rFkk LVkVZ QhM VSad cMh eNfy;ksa ds ikyu ds
LFkku ls nwjh ij gksus pkfg, D;ksafd cMh eNfy;ka ges’kk chekfj;ksa dh okgd
jgrh gSa Hkys gh muesa muds y{k.k u fn[kkbZ nsaA LVkVZ QhMtZ cMh eNfy;ksa dh
vis{kk chekjh ds izfr vf/kd laosnu’khy gksrs gSaA ,sls QkeZ tgka fofHkUu iztud
vuqoakf’kdh dh eNfy;ka gSa mUgsa vyx vyx j[kuk pkfg,A eRL; ikyu dsUnzksa esa
lHkh rjg ds dkeksa ds fy, lQkbZ vkSj nwf”kr e.My LFkkfir djus pkfg,A
^lkQ^ vkSj ^nwf”kr^ txgksa dks dsUnzksa esa vPNh rjg n’kkZuk pkfg,A fnup;kZ bl
rjg gksuh pkfg, fd bu e.Myksa dk ifjR;kx ugha gksuk pkfg,A dsUnzksa esa izos’k
djus ls igys Ik;ZVdksa@vkxarqdksa vkSj deZpkfj;ksa dks ,d lkQ d`f=e tyekxZ ls
gksdj tkuk pkfg,A eRL; ikyu dsUnzksa esa /;ku esa j[kus ds fy, lQkbZ ds
fu;eksa dks laf{kIr :Ik ls fy[kuk pkfg,A izos’k }kj ij xeZ ikuh] lkcqu ;k
izos’k ekxZ ij Ik;ZVdksa@vkxarqdksa vkSj
deZpkfj;ksa dks vyx ls Mkaxjh o twrs fn;s tkus pkfg, ftUgsa igu dj os vanj
izos’k djsaA izR;sd bdkbZ dk viuk izos’k }kj gksuk pkfg,A Hkkstuky; rFkk
dk;kZy; LpPN e.My ls ckgj gksus pkfg, rkfd fcuk bl esa izos’k fd;s QkeZ
ij tk;k tk ldsA fofHkUu VSadksa ds fy, vyx vyx uSV ] oSx rFkk cz’k mUgsa
vyx bdkbZ cukrs gSa] ftlls jksx izsf”kr ugha gksrk gSA vxj bUgha midj.kksa dks
fofHkUu VSadksa esa bLrseky djuk gks rks mUgsa de ls de 10 feuV rd
jksxk.kwuk’kd esa Mqcksdj laØe.k jfgr dj ds vyx vyx eNfy;ksa ij bLrseky
fd;k tk ldrk gSA izR;sd foHkkx dk vyx est] ckYVh rFkk Vc fpfUgr gksuk
pkfg, rkfd midj.kksa dh Qsjcny u gks ldsA ;fn dbZ VSadksa ls ,d gh le;
ij ikuh dk fudkl fd;k tk, rks bl xans ikuh ls Hkh lw{ethoh iui ldrs
gSaA gj foHkkx dk viuk vyx fudkl ekxZ gksuk pkfg,A
gkFkksa
ds
jksxk.kw
uk’kd
gksus
pkfg,A
lkfgR; %
dbZ fdrkcksa vkSj oSKkfud vuqPNsnksa esa VªkmV dks ikyus vkSj mudh chekfj;ksa ds
ckjs esa fy[kk x;k gSA eNfy;ksa esa chekfj;ksa dh jksdFkke ds fy, ¼ukjosft;u
tarq
LokLF;
izkf/kdkfj;ksa½
(Norwegian
Animal
Health
Authorities)
}kjk
okLrfod :Ik esa eNyh ikyu dsUnzksa ds fy, ekxZn’kZu fd;k gSA eq[;r% ;g NksVs
eRL; ikyu dsUnzksa ds dk;ZdrkZvksa vkSj lykgdrkZvksa ds fy, gSA OIE (Office
International
des
Epizooties)
http://www.OIE.int/org/normes/en_acode.htm
manual
ls
vkSj
MkmuyksM
dksM
vkSj
eqQr
fizaV
fd;s
esa
tk
ldrs gSaA
dskM esa lwpuk] ijke’kZ vkSj vuq’kalk eRL; jksxksa ls fuiVus ds rjhds OIE }kjk
fn;s x;s gSaA iqfLrdk chekfj;ksa ds y{.kksa ls jksxksa dk irk yxus dh ,d NksV h
if=dk gSA
Buy only fish or eggs with known health status, i.e. has been controlled regularly by a Fish Health Service
Eggs that are sold or moved must be followed by a health certificate, which secures the origin and the health
status of the brood stock in addition to monitoring of the brood stock by an appointed fish health specialist or
equivalent.
Eggs should be disinfected before incubation, or if they are being moved to another farm at the
eyed-egg stadium. The receiving site shall ensure that the eggs are disinfected prior to being taken in.
It is prohibited to take in or hold brood stock in a hatchery. Brood stock can appear healthy but still
be infected with a disease agent, such as a bacteria or virus. Brood stock which dies in the period before
stripping must therefore be examined by autopsy and bacteriology. Brood fish showing signs of disease
must not be used in breeding.
Diseases like Bacterial kidney disease and Infectious pancreatic necrosis are transmitted not only
horizontally but also from brood fish to fry (vertically). To reveal healthy carriers of disease agents there
must be routine surveillance of healthy fish. However, it is important to remember that it is more likely to
reveal disease in a population by examination of dead fish than by examination of random healthy fish.
Disinfection of fish eggs
Introduction
Although generally effective for decontamination of surfaces of eyed and newly fertilised eggs, the use of
disinfectants, such as iodophors, cannot be relied upon to prevent vertical transmission of some bacterial
(e.g. Renibacterium salmoninarum) and viral pathogens (e.g. infectious pancreatic necrosis virus) that may
be present within the eyed and newly fertilised egg.
Conditions
of
use
The pH of the solutions of the iodophor products must be between 6 and 8. At a pH of 6 or less, the toxicity
for eyed and newly fertilised eggs increases, and at 8 or more, the disinfection efficacy decreases. It is
therefore essential to control the pH, and 100 mg/litre of NaHCO3 must be added to water with a low
alkalinity value. It is recommended that the eggs be rinsed in fresh water before and after disinfection, or
that the iodine, after the appropriate contact time, be neutralised with sodium thiosulfate, and that water free
from organic matter be used to prepare the iodophor solution. The contact time at the concentration of 1 litre
of 100 ppm of iodophor solution should not be less than 10 minutes and the solution should be used only
once. Additionally, for sanitising newly fertilised salmonid eggs via a water-hardening process with
iodophors, the active ingredients should be no less than 50 ppm, the disinfection period no less than 30
minutes, and the solution should be used only once. For the other species, preliminary tests should be
conducted to determine at what egg stage and with what type/concentration of disinfectant, disinfection can
be
carried
out.
Finally, in the case of eggs that have been transported, the packaging should also be disinfected or, better
still, destroyed in a manner that will not pose a contamination or health risk to water and/or other fish at the
end
destination.
Certain precautions must be taken prior to the use of iodophors as products on the market contain a variable
quantity of detergents that can give rise to toxic effects. It is therefore recommended that preliminary tests
be carried out among the products on the market. It is advisable to build up stocks of the most satisfactory
product,
but
expiry
dates
must
be
considered.
Disinfection of eggs with iodine can be carried out for the various fish species but it is most commonly used
for fish of the Salmonidae family. For the other species, preliminary tests should be conducted to determine
at what egg stage and iodophore concentration disinfection can be carried out safely.
Efficacy limits
Disinfection of eggs with iodine is ineffective when trying to avoid vertical transmission of infectious
pancreatic necrosis, renibacteriosis and even infectious haematopoietic necrosis, for which this method was
recommended initially. The ineffectiveness of iodine has been proved by epidemiological surveys and
laboratory tests.
Keep a good hygiene in the raceways (regular cleaning) and disinfect equipment routinely. Keep separate
equipment between separate units
Equipment
Using separate bag nets and brushes for each tank makes each tank a separate unit with respect to disease
transmission. Each basin or raceway should have its own brush and bag net, preferable marked in different
colours.
All equipment used when moving biological material, such as feed, fish or eggs must be disinfected between
different units. Equipment taken into the farm units must be either disinfected or unused. If the same
equipment must be used in several tanks is should be soaked in disinfectant for an efficient time period
(usually 10 minutes) before it is used on different groups of fish.
Dead and diseased fish
Dead fish left in the basins contain large numbers of micro organisms such as bacteria, virus and parasites
and must therefore be eliminated as soon as possible. Good routines for elimination of dead fish are crucial
to limit the transmission of disease at the farm. Dead fish must be eliminated from the basins or raceways at
a minimum every 24 hours, treated with acid or lime and buried. The silage shall not have a pH value higher
than 4.
Fish that are weakened by gill damage or external parasites will be prone to contagious diseases. They
can be a disease reservoir and a good nutritional substrate for disease agents. In many occasions it is good
husbandry to eliminate such fish.
Feed
Feed should be stored separately from other equipment, and protected from rats and birds.
Transport of feed to the farm and within the farm can represent a risk of spreading disease. Thus it is
important to plan such work and write down an instruction for the routines of feed transport. Feed for fry
should be stored separately, close to the hatchery.
Feed automates must be cleaned regularly. Old feed leftovers are the best environment for harmful micro
organisms. The feed itself can also be a source of pathogens if the feed components have not been treated
with temperatures high enough to kill micro organisms, or if the feed has been contaminated after
production.
Make sure that the up-stream water source is free of all kind of contaminations
The ability of different micro organisms to survive in water is variable. However, water must generally be
considered a potential source of contaminants. All water intake shall be secured against intake of wild fish.
Human use of the water source, such as fishing with tools used in other rivers, the use of fish as bait and
moving of boats between lakes is also a potential risk. Water intake can be provided with a filter and UVtreatment to reduce the risk of introducing harmful micro organisms. Use of the water source for washing of
clothes, wastewater from workshops and households, or drainage from farm fields containing fertilizers can
reduce the quality of the water source. A high content of metals as aluminium and iron, acid water, varying
concentrations of oxygen and variations in temperature are stress factors that diminish the disease
resistance of the fish.
All in – All out system. Raceways should be emptied and disinfected before new stock is allowed
Follow the all-in-all-out principle to reduce the risk of crossover infection from one year to another. Emptied
tanks and departments are washed, dried and disinfected well before the introduction of new groups of fish.
To separate different parts of the farm in daily work routines will limit the consequences of a disease
outbreak. For less serious diseases it might be possible to save fish in some departments from being
stamped out.
Avoid unnecessary handling
Any handling will lead to some stress and superficial damage. This will have more dramatic consequences
in an overcrowded system with faulty feeding regimes. If possible, water transport supported by small pump
systems is recommended when moving fish.
Spread of disease
Noxious animals, rats and birds, can be carriers of micro organisms. Birds are often hosts for gut-and eye
parasites, but also micro organisms harmful to fish can survive for shorter periods on warm-blooded
animals.
Visitors and personnel can also be vectors for harmful micro organisms. In particular after handling of wild
fish or visits to other fish farms it is important to disinfect equipment, change clothes and wash hands, using
an effective disinfectant. It is the farm manager who is responsible that all visitors follow the hygiene
instructions; this is compulsory for superior managers as well as plumbers! The farm manager should
always be informed prior to any visits. Visits to the farm should be kept at a minimum and visits to hatchery
and start feeders should be avoided. At the entrance to the farm should be a short written instruction of the
hygienic rules at the farm.
Trout food and feeding
Trout are carnivorous fish and exist by catching and eating other living organisms. Their digestive system is
designed to handle animal protein and they can only digest and make use of a strictly limited variety of
vegetable products. Most of the fish food mixtures originally given to domestic rainbow trout reared for the
table market was arrived at through common sense allied to trial and error. Scientific research into the
dietary requirements of rainbow trout has been mainly undertaken in the USA.
Basic diet
Protein
For practical purposes it is true to say that the best rainbow trout foods are those which contain the
maximum amount of animal protein. A low grade food might contain 28- 35 % and a high grade food 4550%. The total protein content of most food mixtures is made by the addition of vegetable protein. This can
only be utilized by the fish in comparatively small amounts and, if fed in large quantities, can be actively
detrimental. Table 11.1. shows the suggested certain minimum amino-acids requirements for salmonid fish (
not necessarily rainbow trout).
Amino Acid
% of diet
Arginine
2,5
Histidine
0,7
Lysine
2,1
Methionine
0,5
Cystein
1,0
Tryptophan
0,2
Threonine
0,8
Valine
1,5
Leucine
Isoleucine
1,0
1,5
The main effective constituent of all commercially prepared fish foods is dried animal protein. The better the
food, the more good-quality animal protein it will contain. The best source of suitable animal protein is highgrade fish meal. This should be vacuum dried and derived from white fish. Poor quality, heat dried fish meal,
particularly if derived from fish of the herring family, can lead to dietary deficiencies and to the death of large
amounts of fish on a farm, if it is fed for any length of time as a total diet.
Carbohydrates
Trout can utilize small quantities of digestible carbohydrates (glucose, lactose etc.) but not more than 9% of
digestible carbohydrate should be given to trout, and the daily intake should not exceed 4,5 g of digestible
carbohydrate per kilogram weight of fish. If too much of carbohydrate is given for any length of time, heavy
losses will occur. The bodies of the dead fish will be seen to be swollen and, when opened up, the livers will
be grossly enlarged and light in colour; this is due to over storage of glycogen. Carbohydrate, in the various
kinds of grain meal often mixed in trout foods, can be given in fairly large quantities as it is practically
indigestible by trout and therefore does little harm.
Fats
A small amount of digestible fat is necessary in the trout diet. The digestibility of fats depends upon their
having a low melting point as they must be liquid in the stomach of the fish in order to be utilised. The
essential fatty acids are linoleic, linolenic and arachidonic, all of which are higher unsaturated fatty acids. A
practical food mixture will contain about 5-8% of fat. Most commercial foods contain between 15-24 % fat
(Danafeed™). Too much fat in the diet results in fish losses due to fatty degeneration of the liver and
kidneys. If the fish is fed a diet lacking essential fatty acids for a long time there will be poor growth and a
low feed conversion ratio. The liver will become swollen because of storage of lipids and certain gill and eye
functions will be impaired.
Minerals
Small quantities of minerals are as essential to trout as they are to higher animals. The quantities are not
known, but it can be assumed that most of the minerals essential to life can be taken up by the fish directly
from the water.
Vitamins
The daily vitamin requirements have been suggested by research workers in Europe and the USA . Table
11.2 lists the essential daily minimum quantities per kilogram of body weight of the fish.
Table 11.2 Daily vitamin requirements
Vitamin
Minimum quantity (mg)
Thiamine
0,150
Riboflavine
0,5
Pyridoxine
0,25
Biotin
0,04
Nicotinic acid
4,0- 7,0
Pantothenic acid
1,0-2,0
Folic acid
0,1- 0,15
Inositol
18-20
Choline
50-60
Cyanocobalamine
0,0002-0,0003 (trace)
It is also known that trout require vitamin C (450 – 500 mg). They also require the fat-soluble vitamins A
(8000-10 000 i.u.), D (1000 i.u.), E (125 i.u.) and K (15-20 mg) and these are usually added in commercial
dry feeds.
Times of feeding
The best results are obtained by feeding rainbow trout little and often. The answer is automatic feeding, as
the timing of feeds and the quantity of food is given, is open to a wide range of adjustment. When hand
feeding has to be employed fry should be fed at least six times a day during the first four to five weeks of
feeding. The feeds can then be reduced to five a day during the rest of the first summer period. Large fish, in
the second summer should be fed two to three times a day.
Flesh colour of rainbow trout
It has been known for a long time that the red colour of the flesh of some salmonid fish is due to the
presence of a fat-solvent pigment of the carotenoid group. The fish collect the pigment by eating other
animals which have assimimilated it from their food.
It is possible to produce a red colour in the flesh of rainbow trout by feeding dried crustacea, to the fish for a
period of about four to five weeks before they are slaughtered. Fresh prawns or prawn and shrimp meal is
expensive and is only worthwhile incorporating in the fish food when a correspondingly high price can be
obtained for the fish, or when crustacean food can be obtained very cheaply.
Synthetic additives
Carotenoids have been added to the feeds of animals and poultry to colour the food products derived from
them. The natural carotenoid pigment present in most salmonid fish species is a xanthin. A similar redcoloured carotenoid pigment known as canthaxanthin has been synthesized and is now produced
commercially. It has been approved for food colouring use in Europe and Canada . Canthaxanthin fed to
rainbow trout at a rate of 190 mg/kg food produces a satisfactory red colour aver a period of approximately
ten weeks. An alternative natural carotenoid is available known as astaxanthin.
Dietary deficiencies
The commonest cause of dietary trouble in rainbow trout is using a cheap feed, low in animal protein
(lacking essential amino acids). Another deficiency which often causes large losses is a lack of thiamine
(vitamine B1), in either wet or dry feeds which contain too much herring.
Symptoms
The following symptoms have been attributed to a lack of particular vitamins in the diet of rainbow trout. How
far these can all be substantiated in practical trout farming, as well as in the laboratory, is not yet
established.
Thiamine (vitamin B1)
Loss of appetite; instability and impaired equilibrium; convulsions before death.
Riboflavin (vitamin B2)
Loss of appetite; fish seek shade or darkness and swim deep in ponds; vision seems impaired; eye lens
may be clouded and eyes bloodshot; the fish become dark in colour.
Pyridoxine
Loss of appetite; overactive and nervous reaction; rapid breathing and gasping mouth movements; quivering
of the gill covers; fluid collects in the body cavity; the fish are anaemic and the skin on the back may darken
Biotin
Loss of appetite; muscular atrophy and convulsive movements, darkening of the skin; sores in the intestine.
Nicotinic acid
Loss of appetite; movement becomes spasmodic and jerky; fluid collects in the stomach and intestines.
Panthothenic acid; Loss of appetite; fish are generally unhealthy looking; gill filaments may be stuck together
and covered with mucus, sores may appear on the body.
Folic acid
Slow growth; the fish are sluggish; anaemia; colour darkens; the fins, particularly the tail fin, have a broken
appearance.
Inositol
Poor growth and conversion. Distended stomachs.
Choline
Poor growth and conversion. Fatty degeneration of the liver, bleeding in the kidney and intestine.
Vitamin E
Poor growth and conversion; darkening of the skin.
Processing trout
A great many things can now be done with the fish to broaden the sales spectrum. They can be gutted and
frozen, hot smoked, cold smoked, filleted and packaged. The fillets can be breaded or dipped in batter. Trout
can be marinated, cut in strips and canned like herring. Trout eggs are brined and preserved in glass to be
sold as red caviar.
Handling
The common mistake by inexperienced workers is to damage the fish as they are caught up for slaughter. If
too many are lifted up at a time they will get bruised and lose scales, which spoils their appearance. Bruised
fish become soft and easily deteriorate. Careful handling is equally important in transporting dead fish from
raceways. If they are dumped into a deep skip, the bottom fish will be half rotten after a short journey in
warm weather. They should be packed in proper, shallow boxes, and iced if they have to spend more than
half an hour in the open air on a hot day. Long distance transport is much better carried out with the fish held
alive in oxygenated tanks and this is the best method to bring the fish to a processing centre.
Slaughter
All farmed fish should be starved before slaughter for long enough time to empty the gut. It is common
practise, on most trout farms, to let fish suffocate to death. This may be unavoidable with small or medium
size trout, but large fish should be deliberately killed as quickly as possible. If the fish die slowly, lactic acids
are released into the tissues which accelerate the autolytic process and reduce the length of time the fish
can be kept fresh.
The most satisfactory and humane method of killing fish is by leading CO2 (carbon dioxide) into the water.
The trout have to be confined in a small area in the raceway and surrounded by a wall of plastic sheeting.
The flow can be cut off and the depth reduced in the raceway.
Electricity can be used to kill fish. They can be transferred into a smaller tank where they are killed by 600 v
passing through electrodes in the water. It is essential to use a sufficiently high voltage to kill the fish
instantaneously otherwise tetanus sets in and vibrates the muscles and ruptures blood vessels, producing
black spots that ruin the fish.
Fish packing in ice
Fish packed in boxes should be covered by flake ice and farms sending fresh trout to the market should
have an ice maker. Small machines are not expensive and are easy to operate.
The quality of the fish is preserved by the ice melting slowly over them which keeps them moist as well as
cold.
Solid wood or plastic boxes must have holes in the base to allow the melt water to escape.
Large fish should be packed side by side, bellies down in a single layer before being iced.
Stress
Fish weakened from high stocking density, a mild parasitic infection or aggression at feeding are more prone
to infection, and the effect of endemic diseases can be severe. The water quality, water chemistry, pH,
temperature and oxygen levels are all crucial for the disease resistance of the fish. A bad feed and feeding
regimes can lead to aggression and increased loads of wasted feed components in the water.
The following values are recommended for farmed Atlantic salmon. They can be used as a guideline for
farmed trout.
·
Oxygen
Should be 70-100% saturation. 60% saturation can be acceptable for periods of handling. 6 mg/L oxygen
is considered the lower limit.
·
Ammonium (none ionised form)
Maximum limit should be 0,02 mg/L. In soft water with pH at 6,5 NH3-N is poisonous to fry at 0,03 mg/L
at 2ºC. It is less poisonous at higher temperatures and lower pH. Reduced growth and disease
resistance has been showed at exposure for longer periods to 0,01 mg/L NH3-N.
·
Carbon dioxide
The level of carbon dioxide is influenced by factors such as pH, oxygen, and calcium. The maximum
level of carbon dioxide should be 20 mg/L.
·
pH
Acceptable pH is depending on water quality factors, such as organic matter, aluminium, carbon dioxide,
calcium, among others. That makes is difficult to establish an optimal pH.
The pH should be as stabile as possible, as changes can result in complex water quality changes,
specially affecting the gills. The pH should be between 6-8,5.
·
Temperatures
Early stages of fish (eggs and start feeders) should be kept on temperatures below 8ºC, to avoid
malformations.
·
Water flow
In troughs the water flow should be enough to provide a self-cleaning effect. A rule of thumb is 2 x the
length of the fish/ sec. Smaller troughs with a bad self-cleaning effect should be brushed regularly so that
no organic matter is allowed to attach to the trough walls.
·
Density
The stocking density in freshwater fish farms should be limited to 55 kg/m³.
Construction solutions to achieve good hygiene (applicable to central hatcheries and large fish
farms)
Technical solutions for hygiene preventive work must be included in the planning of a fish farm in an early
stage. Hatchery and start feeding units should be separate from growth units with older fish, since older fish
can be carriers of disease without showing any signs of disease. Start feeders are usually more susceptible
to disease than older fish. In farms with several brood lines, i.e. of different origin, these lines should
preferably be kept separately.
For all kinds of work at the farm, a system for “clean” and “contaminated” zones should be established.
Define the “clean” and the “contaminated” areas of the farm. Perform daily work routines in such a way that
crossing of these zones can be avoided. To enter the farm all visitors and personnel should pass a hygiene
sluice. A short written instruction can inform of the hygienic rules applied at the farm. The sluice should be
provided with warm water, hand soap and hand disinfection. In the sluice the visitor / personnel is provided
with shoes and overalls. Each hygienic unit at the farm (i.e. hatchery and growth unit) should have its own
sluice. Lunchroom and office should be placed outside the clean zone, to make it possible to visit the farm
without entering the clean zones.
Using separate bag nets and brushes for each tank makes each tank a separate unit with respect to disease
transmission. If the same equipment must be used in several tanks is should be soaked in disinfectant for an
efficient time period (usually 10 minutes) before it is used on different groups of fish. There should be tables,
buckets and tubs for each department, marked so that mixing of equipment between departments can be
avoided.
Micro organisms can also be spread through reflux of water via the drain, if water is being let out from
several tanks at the same time. Different departments should have separate drainage all the way to the
outlet.
Literature
There are numerous books and scientific articles written on the subject of Trout Farming and Diseases in
Trout and it is not in the scope of this project to summarize these sources.
The Fish Diseases Act authored by the Norwegian Animal Health Authorities provides excellent guidelines
for practical fish farming, especially for health personnel and consultants to the small fish farmers (provided).
The OIE (Office International des Epizooties) Manual and Code can be downloaded and printed free of
charge from http://www.oie.int/eng/normes/en_acode.htm
The Code contains information and guidelines guidelines and recommendations for the handling of each
disease listed by the OIE. The Manual, is a detailed handbook of diagnostic tests for the equivalent diseases.